Meatloaf Burgers with Mashed Potatoes and Vegan Gravy

These burgers are just what you need on a cold winter night.

They’re the heartiest burgers I’ve ever made. They definitely aren’t summer burgers – no, these guys are flavoured with thyme and rosemary, and they’re thick and meaty. Definitely winter burgers.

Drenched in mushroom gravy

But this recipe takes it to the next level. I was inspired by Edible Perspective‘s totally trashed up burgers, taking these burgers to next level comfort food territory.

Look at that mash

They’re delicious on their own, but spread with a maple ketchup glaze, and topped with my mashed potatoes and Edible Perspective’s vegan mushroom gravy, they’re just irresistible.

Burger + maple glaze

It’s a perfect winter meal on a bun. Veggie lentil and chickpea burger, creamy sour cream mashed potatoes, warm mushroom gravy, and a little spinach to pretend we’re eating healthy. That’s allowed.

Served on a toasted bun, this is just what your soul needs on a cold night.


Mashed potatoes and vegan gravy – see recipe here


3/4 cup green lentils (uncooked)

1 bay leaf

1/2 tsp salt

1 tbsp olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

5-6 cremini mushrooms, chopped

1 carrot, peeled and chopped

1/2 cup cooked chickpeas

1 1/2 tsp dried rosemary

1/2 tsp dried thyme

1 tbsp worcestershire sauce

1 tbsp tamari

2 eggs

1/2 cup rolled oats



1/4 cup ketchup

1/4 maple syrup

1 tbsp worcestershire sauce

buns, spinach, and any other fixins you want, to serve

Plus spinach. You know, to keep it healthy


Make the mashed potatoes and gravy. Set aside.

To cook the lentils, combine lentils, 2 cups of water, bay leaf, and salt in a small pot. Bring to a boil and reduce to a simmer, and cook, covered, until water has absorbed and lentils are soft, about 15-20 minutes.

Preheat oven to 350 and line a baking sheet with parchment paper.

Meanwhile, heat olive oil in a medium pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and mushrooms and cook until mushrooms start to break down, 5-8 minutes. Add carrots and cook until starting to get soft, then remove from heat.

When lentils have cooked, combine with veggies and chickpeas in a food processor and pulse until blended but still slightly chunky. Transfer to a large bowl and stir in rosemary, thyme, worcestershire sauce, and tamari. Add eggs and oat and stir until combined.

Using your hands, form the mixture into balls that are about 1/2 a cup. Transfer to baking sheet and flatten into patties. Bake 15 minutes.

While burgers bake, combine glaze ingredients.

Flip burgers, brush with glaze, and return to oven to bake another 10 minutes.

To assemble the burgers, put patty on a bun, top with glaze, mashed potatoes, gravy, spinach, and the top of the bun. DIG IN.

Vegetarian meatloaf burger with mash and gravy

These burgers take comfort food to the next level. Get ready for a vegetarian feast on a bun!

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